The Assessment of Bacterial and Protozoan Contamination of Local Soup Condiment (Daddawan Batso) Sold in Sakaba Local Government Area, Kebbi State, North-Western Nigeria

Daniel Dan-Inna Attah¹ , Yusuf Muhammad Sanyinna² , Regina Doro Jabaka³

Section:Research Paper, Product Type: Journal-Paper
Vol.8 , Issue.6 , pp.23-29, Dec-2021

Online published on Dec 31, 2021

Copyright © Daniel Dan-Inna Attah, Yusuf Muhammad Sanyinna, Regina Doro Jabaka . This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
 

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Abstract :
Daddawan Batso is a condiment produced by a traditional uncontrolled alkaline fermentation of the seeds of Hibiscus sabdariffa. They are abundantly produced in Nigeria especially in the North-West. The study was carried out to assess the bacterial and protozoan contamination of local local soup condiment (Daddawan Batso) sold in Sakaba Local Government Area, Kebbi State, North-Western, Nigeria. Samples were purchased and collected at random from the markets of Laraba, Makuku, Janbirni, Dankolo, Doka and Dirin-Daji towns. Clean hand gloves were used aseptically and sterilized polythene bags were labelled correctly according to the markets. The samples were then transported to the Laboratory for analysis. About 0.1 ml of the samples was inoculated on the nutrient media and incubated at 37°C for 24 hours. Gram staining technique was also employed and the samples observed under microscope using ×100 objective lenses. For the identification of protozoa, 1 g of the sample was soaked in 9 mls of distilled water for 7 - 10 minutes, centrifuged and observed using ×10 and ×40 objective lenses. The bacteria present were counted in colony forming unit per gram per sample. A total of six bacterial genera were isolated (Proteus sp., Escherichia sp., Klebsiella sp., Micrococcus sp., Staphylococcus sp. and Bacillus sp.). Further characterization revealed the organisms to be Proteus mirabilis, Escherichia coli, Klebsiella aerogenes, Micrococcus roseus, Staphylococcus epidermidis, Bacillus licheniformis and Bacillus subtilis respectively. Again, the morphological features of the isolates revealed that some are gram +ve (Micrococcus roseus, Staphylococcus epidermidis and Bacillus spp.) while others are gram –ve (Proteus mirabilis, Escherichia coli and Klebsiella aerogenes). A total of eight protozoa was isolated and all were Entamoeba spp. The overall prevalence of the protozoa was 44.4%. Bacillus spp. and Entamoeba spp. were observed to be the key spoilage organisms of the condiments. Sellers should ensure that they do not expose the fermented foods during display for sale.

Key-Words / Index Term :
Assessment, Microbes, Contamination, Local Soup Condiment, Sakaba Local Government Area.

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